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1.5 c cornmeal

1/2 c flour

1.5 cups milk

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon dried ground sage

1/4 c vegetable oil

1 egg

1 c chopped, cooked bacon

salt to taste

1.5 large sweet potatoes, peeled, diced and boiled

2 tablespoons butter

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoon brown sugar

1/3 c milk

24 pecans

24 pieces of crackling or chicharrones

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Preheat oven to 375f.
In a bowl, combine all ingredients for muffins and stir to combine. Spray a 24-cup mini muffin pan with oil and use a mini cookie scoop to place the batter in each cup. Place in oven and bake for 15 minutes or until a toothpick inserted comes out clean.
In a food processor, place cooled cooked sweet potato, butter, cinnamon, nutmeg, brown sugar and milk, and pulse until a smooth puree is formed. You may need to scrape down the sides of the processor to make sure there are no large chunks remaining.
Place a round piping tip in a pastry bag, and fill with the sweet potato mix. Pipe about 1-2 tbsp of ‘frosting’ onto each muffin, then top each one with a pecan and piece of crackling. Serve immediately, as the crackling will soften with time.